Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients ... View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2011-12

AUTHORS

Elke K Arendt, Alice Moroni, Emanuele Zannini

ABSTRACT

Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread. More... »

PAGES

s15

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1186/1475-2859-10-s1-s15

    DOI

    http://dx.doi.org/10.1186/1475-2859-10-s1-s15

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1044816157

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/21995616


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